Half Pound Brisket (1/2 Lb) Recipe

Bring to temperature

Remove the sliced smoked brisket from refrigeration and let rest at room temperature for 15–20 minutes so it heats evenly.

Reheat gently

Preheat oven to 275°F (135°C). Place the brisket slices in a single layer in an oven-safe pan. Sprinkle the 1 tablespoon of brisket rub evenly over the slices to refresh seasoning. Pour 2 oz of beef au jus or thin barbecue sauce around (not over) the brisket to keep moisture. Cover the pan tightly with aluminum foil.

Warm through

Bake covered for 20–30 minutes, until internal temperature reaches 140–150°F (60–65°C) and brisket is tender when tested with a fork. For faster reheating, you can steam over low heat: place brisket and au jus in a skillet, cover, and warm on low for 8–12 minutes, turning once.

Rest briefly

Remove pan from oven or skillet. Keep covered and let rest 3–5 minutes so juices redistribute.

If serving on a roll: toast the brioche or sandwich roll until lightly golden. Pile the warm brisket onto the roll, spoon any pan juices or au jus over the meat to moisten, and top with pickled red onions if using.

If serving plated: arrange the sliced brisket on a warmed plate, drizzle a little au jus over the top, sprinkle the chopped fresh parsley, and serve pickled red onions on the side.

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days.